Zobrazeno 1 - 10
of 18
pro vyhledávání: '"Sema Aydın"'
Autor:
Sema Aydın, Koray Altun
Publikováno v:
An International Journal of Optimization and Control: Theories & Applications, Vol 14, Iss 4 (2024)
The increasing competition and rapid technological advancements in today's business world have raised customer expectations. People now expect quick delivery, low prices, and high-quality products. As a result, companies must adapt to this competitiv
Externí odkaz:
https://doaj.org/article/dfa08dee41c34144b4355f0947226d0b
Autor:
Sema Aydın, Osman Alacahan
Publikováno v:
Cumhuriyet Üniversitesi İktisadi ve İdari Bilimler Dergisi, Vol 24, Iss 2, Pp 241-256 (2023)
COVID-19 sürecinde ön saflarda çalışan sağlık personelinin işlevsel bir hizmet verebilmeleri için fiziksel ve ruhsal sağlıklarının korunmasıyla gerekli koruyucu ve destekleyici önlemlerin alınması büyük önem arz etmektedir. Örgü
Externí odkaz:
https://doaj.org/article/a63d5ec9344e4b668e54f526b091a4e2
Autor:
Sema Aydın Ceran
Publikováno v:
Araştırma Temelli Etkinlik Dergisi, Vol 13, Iss 2 (2023)
In this study, the primary goal was to enhance the knowledge and awareness of 4th-grade primary school students regarding global pandemic diseases and methods of safeguarding against worldwide epidemic diseases which are socio-scientific issues. To a
Externí odkaz:
https://doaj.org/article/7e127971fdf4402c9a07a4ac4fc9e0da
Autor:
Ebru Ergül, Sema Aydın Ceran
Publikováno v:
Necmettin Erbakan Üniversitesi Ahmet Keleşoğlu Eğitim Fakültesi Dergisi, Vol 4, Iss 2, Pp 282-296 (2022)
In this study, it was aimed to reveal the situation of disadvantaged students in the science lesson of the COVID-19 pandemic distance education period in Turkey. For this purpose, the experiences of science and primary school teachers in distance edu
Externí odkaz:
https://doaj.org/article/8d6c955346f9472087726ef2b645d84a
Autor:
Sema Aydın, Yüksel Özdemir
Publikováno v:
Journal of Food Quality, Vol 2017 (2017)
Carob flour enriched functional spread was developed and textural, sensory, colour, and some nutritional properties of the product were investigated. Spread samples were prepared with major ingredients for optimisation and minor ingredients for impro
Externí odkaz:
https://doaj.org/article/5d0b429ab1cc419e8d9f783a04b4da99
Publikováno v:
Toros University Journal of Food, Nutrition and Gastronomy. 1:17-26
Carob is one the most important plant sources of dietary fiber, which is essential for human health and must be consumed daily. Carob molasses (pekmez) obtained from carob fruit contains many beneficial components for health. Although the molasses pu
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::7a33f56ff283ae1df5d151f0fef00cdf
https://doi.org/10.58625/jfng-1853
https://doi.org/10.58625/jfng-1853
Publikováno v:
Water and Environment Journal. 36:43-55
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::3437269bd3e0cdb8ba5518ddd164b234
https://doi.org/10.1111/wej.12755
https://doi.org/10.1111/wej.12755
Autor:
Sergül Balsever, Sema Aydın
Publikováno v:
Volume: 24, Issue: 2 1019-1044
Marmara Üniversitesi Hukuk Fakültesi Hukuk Araştırmaları Dergisi
Marmara Üniversitesi Hukuk Fakültesi Hukuk Araştırmaları Dergisi
Çalışmamız, sigorta acentelerinin ücret isteme hakkının incelenmesini konu edinmiştir. Bu hususa ilişkin olarak her ne kadar Sigortacılık Kanunu ve Sigorta Acenteleri Yönetmeliği’nde bazı düzenlemeler mevcutsa da yeterli olduğu söy
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::0480dd5ff1d06cb71ca13b80b8fd60c3
https://doi.org/10.33433/maruhad.503458
https://doi.org/10.33433/maruhad.503458
Publikováno v:
Journal of Food Processing and Preservation. 45
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::007da1f27bfd33f3d95db8c33fbb7a33
https://doi.org/10.1111/jfpp.15584
https://doi.org/10.1111/jfpp.15584
Autor:
Yüksel Özdemir, Sema Aydın
Publikováno v:
Journal of Food Quality, Vol 2017 (2017)
Carob flour enriched functional spread was developed and textural, sensory, colour, and some nutritional properties of the product were investigated. Spread samples were prepared with major ingredients for optimisation and minor ingredients for impro
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::4e1c34a08c383549ceedcfe95608ebcf
https://doi.org/10.1155/2017/5028150
https://doi.org/10.1155/2017/5028150